Eggs on a Dish, Creole Style

Fry colorless in oil one tablespoonful of chopped onions, as much finely cut-up hot pepper, a quarter of a clove of crushed garlic and a peeled tomato cut in two, pressed out, then divided into small squares; simmer, reduce, and when of a sufficient consistency add two tablespoonfuls of cooked rice, salt and cayenne pepper. With this preparation cover the bottom of a dish fit for the oven; break over the eggs carefully, keeping the yolks entire, pour on melted butter, season with salt on the white of the eggs, and in the center of the yolk put a little pepper, and cook in a moderate oven.